Recipe

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• 1 cup pecan pieces
• 2 tbsp butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tsp paprika
• 1/4 tsp ground red pepper
• 1 (8-oz) package shredded sharp cheddar cheese, divided
• 7 cups cornbread crumbs
• 6 cups biscuit crumbs (we tested with pillsbury frozen buttermilk biscuits)
• 1 (15.25-oz) can sweet whole kernel corn, drained
• 1 (4.5-oz) can chopped green chiles, drained
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 3 1/2 cups chicken broth
• garnish: fresh cilantro

• 1 Combine first 6 ingredients in a small bowl, tossing well. Spread in a single layer on a baking sheet. Bake at 350° for 10 minutes or until toasted; set aside.
• 2 Combine 1 1/2 cups cheese and next 9 ingredients in a large bowl. Add broth, stirring just until moistened. Spoon dressing into a lightly greased 13 x 9 baking dish. Sprinkle with remaining 1/2 cup cheese and reserved pecans.
• 3 Bake, uncovered, at 350° for 50 to 55 minutes or until set and lightly browned. Garnish, if desired.
• 4 *1 (28-ounce) package of frozen Sister Schubert's Southern Cornbread is equivalent to the 7 cups of cornbread crumbs needed in this recipe. Otherwise, look for baked cornbread in your supermarket deli.